A colorful spicy soup with a Southwestern flair.
Preparation Time: 10 mins
Cooking Time: 15 mins
Extra Time: 1 hr
(if pre-cooking dry beans)
Heat the oil in a medium Dutch oven over medium-high heat. Sauté onion and carrot for 3 minutes. Add garlic and squash. Cook, stirring, 2 minutes.
Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water. Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper and garnish with corn chips, if using.
Soup can be made ahead and refrigerated for up to 2 days.
*As a substitute for stewed tomatoes with jalapeños, sauté a finely chopped fresh jalapeño pepper in with the other vegetable ingredients.
Note: Nutrition information includes the corn chips.